By , Ilana Pulda
Published January 03, 2017
I am not exaggerating when I say I used to run from lemon baked goods. Now here I am eating it for breakfast like some kind of lemon crazed lunatic. I just had to try these lemon poppy seed pancakes. There is something about these two irresistible flavors.
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Servings: 4
1 1/2 cup almond meal/flour
1 1/2 cup gluten free all purpose flour OR all purpose flour OR whole wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoon poppy seeds
1 egg
1/2 cup milk (dairy or otherwise)
1/2 cup sugar
1 cup Greek yoghurt
3 lemons zested and juiced
Mix the dry ingredients (the first six) make sure to break up the chunks of almond flour especially if it's coarse
In a separate bowl, beat the egg and add the other wet ingredients to it. Mix together
Pour the wet mixture into the dry and mix together with a whisk until combined
Heat a skillet or non-stick pan over medium heat
Add canola oil, butter or coconut oil until it's heated but not burning
Using a 1/3 cup scoop, drop circles of batter on to the hot pan
Flip when the first side is completely set(about 2 minutes)
Remove from pan when they are cooked through, it should take somewhere around 4-5 minutes
https://www.foxnews.com/food-drink/lemon-poppy-seed-pancakes